Chocolate Zucchini Cake

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Made with 4 ingredients, this Cake Mix Chocolate Zucchini Cake with chocolate chips turns out perfect every time!

Prep Time15

Cook Time35

Total Time50

Course: Desserts

Cuisine: American

Keyword: Chocolate Zucchini Cake

Servings: servings

Calories: 125kcal

Author: Lois

Get Recipe Ingredients

Preheat the oven to 350°F and lightly grease a 8x8 inch baking pan.
In a large mixing bowl whisk the eggs until the whites and yolks are well mixed.
Next add in the cake mix. Drain any excess water from the shredded zucchini and add it to the bowl. The zucchini doesn’t have to be dry or thoroughly drained, just any excess water poured off. Mix until everything is well incorporated.
Add in the chocolate chips, reserving about ¼ of a cup if desired to sprinkle across the top. Fold in the chocolate chips until they are evenly distributed.
Pour the batter in the prepared baking dish and smooth evenly into the baking pan. Sprinkle the reserved chocolate chips evenly across the top.
Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cake mix sizes vary - this can be made with any size from 13-16 ounces. Because it will effect the moisture in the cake baking times may vary.
Baking time will vary depending on the moisture content in your zucchini.
Smaller zucchini works best because it has less seeds and water.
A 9x9 cake pan can be used but baking time will need to be adjusted.